Ingredients
- 1 Chocolate pie crust
- 7.25 ounces Hershey's chocolate magic shell
- 8 ounces cream cheese room temperature
- 8 ounces Cool Whip
- 1/2 cup peanut butter
- 1/2 cup Reese’s peanut butter cups chopped
Method
- Bring the cream cheese to room temperature. Place the softened cream cheese in a bowl and mix with an electric mixer until smooth. Add in the peanut butter and whisk again until combined. Add in Cool Whip and mix again until smooth.
- Spoon the filling into the chocolate pie crust and smooth until even. Pour the magic chocolate shell over the filling until covered. I used approximately half of the bottle; use as much or as little as you'd like.
- Sprinkle the chopped Reese’s cups over the top of the magic chocolate shell topping.
- Freeze 15 minutes or until the chocolate is set and cut into slices.
- Store leftovers in the refrigerator up to 5 days.
Nutrition
Notes
- Nutrition information is provided as a courtesy and may vary.
- Store the pie in the refrigerator. If it's frozen, bring to room temperature before serving because the filling will be solid and hard to eat right from the freezer.
- This pie can be made in advance.
- Try chunky peanut butter in the filling for crunch. You can use any nut butter you prefer, or leave it out completely.
- Use peanut butter and/or chocolate chips for the topping in place of Reese's.
- Refrigerate leftovers up to 5 days.